Khatte Baingan

Ingredients

• 8-10 small brinjals
• 1/4 teaspoon yogurt
• 2 tablespoons oil
• 1/4 teaspoon asafoetida
• 1 teaspoon cumin seeds
• 1 teaspoon onion seeds (kalonji)
• 1 teaspoon fennel seeds (saunf)
• 1/2 cup roughly chopped fresh coriander leaves 
• 1/2 cup roughly chopped fresh mint leaves + for garnishing  
• 1 1/2 cups yogurt
• 1 tablespoon coriander powder
• 1/2 teaspoon red chilli powder
• 1 1/2 teaspoons dried mango powder
• Salt to taste

Method

1. Peel the stem of the brinjals slightly, but do not separate them.
2. Slit the brinjals from the bottom in a plus sign and soak them in water mixed with a pinch of turmeric powder.
3. Heat 2 tbsps oil in a non stick kadai. Add asafoetida, cumin seeds, onion seeds, fennel seeds and saute till fragrant.
4. Drain the brinjals and add, cover and cook for 8-10 minutes, stirring in between.
5. Grind coriander leaves, mint leaves, green chillies and 3-4 tbsps yogurt to make chutney.
6. Lower heat, add coriander powder, turmeric powder, red chilli powder and amchur and mix.
7. Add salt and mix.Add 1½ cups yogurt and chutney and mix well.
8. Cook for 4-5 minutes or till the gravy thickens.
9. Transfer into a serving bowl, garnish with a mint sprig and serve hot.

Nutrition Info